Grease a pie tin (approx. 22 cm or 9 inch) with butter or oil, dust with flour and line with the pie dough. Trim and neaten the edges, then prick the base with a fork. Chill the tin for 20 minutes in the freezer.

Preheat the oven to 400°F/200°C. Bake the pastry for 10 minutes or until golden brown, then remove from the oven.

Lower the temperature of the oven to 350°F/180°C.

In a large bowl, whisk together eggs, sugar and cream. Add lemon juice & zest and mix shortly.

Pour the filling into the pie tin. Bake for an additional 30 minutes, it’s okay if the middle of the pie is still a bit wobbly.